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Are you team Moe’s or team Chipotle? I am team Moe’s ALL DAY. The obsession began senior year in high school, when my high school BFF Katie and I would head to Moe’s after we got out of school and split an entire BOWL of queso. The good old days. I have no clue why, but back in those days I didn’t like Mexican food at all. I never tried anything else on the menu other than the chips and queso until well into college. And when I did try their burritos, tacos, quesadillas, etc. I was instantly hooked. Now I want Moe’s all day every day. I don’t give in, but now at least I can make it at home myself, and a little cheaper and healthier too!

As I’m starting to run more, I’m finding that I need a little more carbs and protein than usual. So, I’ve started eating more foods in my regular diet that I maybe wouldn’t have even one year ago. And you know what I’m finding? I really missed things like beans and rice. Sounds silly to say, but I find these foods so flavorful after largely avoiding them for years and years. And they are a cheap pantry staple as well, so I figured why not create a budget friendly recipe for the blog using these easy to find (and use!) ingredients? The end result tastes like takeout, but for a fraction of the price, so win win, right? Right! Last week when I tested this recipe, I made Mike 3 lunches for work out of what I had made. Every day around 11:45 am or so, he messaged me saying something like: “this food is so good.” I mean, it’s literally just beans and chicken and rice. Sure he is easy to please, but these burrito bowls really just are that delicious.

These burrito bowls work surprisingly well for meal prep. You may read the recipe and be surprised by this statement, since the dressing is made with fresh avocado. You’re used to your avocados turning brown within minutes of cutting them open, aren’t you? I was too. I wasn’t quite sure how this would work out two, maybe three days after I made the dressing. But I made these bowls on a Sunday, and when I opened my lunch the following Wednesday at work, my dressing was still an appetizing color! It may have turned a tad bit darker, but it’s not something I would have even noticed if I hadn’t been specifically monitoring the situation to report back here. You will add some acids to your dressing that will slow the browning process of the avocado. Turns out it’s not magic after all. Yay science! So I say go for it. Add these burrito bowls to your meal prep rotation if that’s your thing! Like Mike, you won’t be disappointed.

As we inch closer to the weekend, my mind always gravitates toward takeout. I’m looking for simplicity. It’s so easy to walk into Moe’s and order a burrito and promptly devour it. But as we all know, takeout definitely isn’t the cheapest option, and it isn’t the healthiest either. So the next time you find yourself wanting Moe’s, throw a few ingredients into your Instant Pot instead and give these burrito bowls a go! This is one I’m confident the whole family will enjoy, and your wallet will thank you as well!

thehungryhungryhiker

Instant Pot Burrito Bowls with Avocado Ranch

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups basmati rice
  • 3 cups chicken broth or water
  • 2 boneless skinless chicken breasts
  • 1 tsp sea salt
  • ½ tsp fresh ground black pepper
  • 1 15 ounce can beans of choice, drained and rinsed I used black beans
Avocado Ranch
  • 1 avocado, small
  • ½ cup avocado oil mayo
  • 1 tbsp fresh cilantro, finely chopped
  • 1 tsp apple cider vinegar
  • ½ lemon, juice from
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp dried dill
  • ½ tsp dried parsley
  • pinch sea salt
  • pinch fresh ground black pepper
Optional toppings
  • chopped cucumbers
  • chopped cilantro
  • fresh lime juice
  • steamed corn
  • avocado
  • sour cream
  • salsa

Equipment

  • Instant Pot

Method
 

  1. Add the rice and the chicken broth to the insert of your Instant Pot. Stir to combine. Place the chicken breasts on top of the rice and season with 1 tsp sea salt and ½ tsp fresh ground black pepper. Secure the lid on the Instant Pot and be sure that the valve is set to "Sealing." Press the "Rice" button, which will set the timer to 12 minutes on low pressure. After the timer goes off, allow the pressure to naturally release for 5 minutes, and then do a quick release by moving the valve from "Sealing" to "Venting." When the pressure button indicator sinks, carefully remove the lid from the Instant Pot.
  2. While the Instant Pot cooks the rice and chicken, prepare the Avocado Ranch: scoop one avocado out into a medium bowl. Use spoons to mash the avocado into a paste-like consistency. Add in the remainder of the dressing ingredients and stir to combine completely. Refrigerate until ready to use.
  3. Remove the chicken breasts from the pot and place on a plate. Use two forks to shred the chicken. Add the shredded chicken back to the pot. Pour the beans into the pot as well. Stir to combine so that the beans warm through.
  4. To serve, scoop the bean/rice/chicken mixture into bowls. Top with any toppings you desire, drizzle with Avocado Ranch, serve, and enjoy!

Notes

To make Cilantro Lime rice, stir in the juice from 1 lime and 2 tbsp chopped cilantro to the rice before you add back in the shredded chicken and beans.